Just finished cleaning up a used Frigidaire Professional 40-inch range and I am impressed

I picked up a similar 40-inch Kenmore Elite about two years ago for around $350, and I totally agree about the weight. Getting that thing thru a standard door frame required taking the oven doors off just to shed a few pounds. It was a nightmare to haul up my back porch steps, but the solid steel construction is worlds apart from the flimsy sheet metal on the newer models I looked at recently.

That smaller side oven is the real secret. Everyone thinks it’s too narrow for anything useful, but I use mine for baking sheets of cookies or roasting a small tray of asparagus almost every night. It heats up way faster than the main cavity, wich saves a bit on the electric bill. Just a heads up—keep an eye on the door seals. On my unit, the gasket on the main oven started sagging after a few months, but I found a replacement kit online for about forty bucks and it was an easy fix.

For $300, you definitly got a bargain. Those 40-inch footprints are getting harder to find without remodeling your entire cabinet layout to fit a standard size, so finding a pro-style unit that fits the existing gap is a huge relief.

I actually had a tougher time with my 40-inch Frigidaire once the honeymoon phase ended. While that small side oven is great for keeping rolls warm, I found that the main oven struggled to maintain a consistent temperature during long bakes. I ended up having to buy a seprate internal thermometer becuase the analog dial was off by nearly 25 degrees, wich is aparently a common quirk with these older Professional Series control boards. Finding replacement parts for that specific width can be a real headache too. When the infinite switch for my front-right burner started acting up, my local repair guy told me they don't stock those specific assemblies anymore. I had to spend hours on specialty sites just to find a compatible salvaged part. If you're planning on keeping it long-term, I’d suggest grabbing a spare oven sensor or door gasket whenever you see one listed online, because they are becoming increasingly rare compared to the standard 30-inch components.

Glad you like the look, but have you ruled out the availability of replacement parts? These 40-inch units haven't been the standard for a long time, and Frigidaire is known for listing those specific control boards as NLA—No Longer Available. If the clock timer or a relay pops, you might find yourself hunting trough eBay for used components just to get the main oven to turn on. It’s also worth checking if your kitchen's circuit can handle the pull if you actualy try to run both oven cavities and the burners at once. Sometimes those older 'profesional' builds draw way more than a modern 30-inch setup expects.

Back in the day, we called those 40-inchers 'double-oven' ranges and they were the crown jewel of any serious kitchen. You got a hell of a deal for $300. I remember when we’d just use a piece of graphite string or a bit of high-temp RTV silicone to fix those leaky door seals instead of ordering fancy kits. If you find the temp is swaying like that other fella mentioned, don't bother with those digital boards yet. Just pull the knob and see if there's a calibration screw on the back of the stem. A half-turn can usally sync it back up to a real thermometer. They don't build 'em heavy like that anymore.